Today's cook is Chicken Noodle Soup by following America's Test Kitchen's recipe with a bit of modification.
The chicken pieces along with carrots, celery, mushrooms, parsley, 2 TSP soy sauce and 8 cups of water were cooked in a pressure cooker. 20 minutes after the cooker reaches maximum pressure, the chicken is done and removed from the pot. The chicken fat is removed from the stock and then the egg noodles are placed in the pot and brought to a boil. When the noodles are soft, the chicken (now shredded) are returned to the pot.
Turned out great! We modified their recipe by removing a couple of cups of the stock and replacing it with plain water and also we added ginger pieces. We also did not add onions or garlic.
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